Tex Mex Mashed Potatoes (Print Version)
Creamy mashed potatoes with cheddar, jalapeño, cumin, and smoked paprika for a bold Tex-Mex side.
# What You Need:
→ Vegetables
01 - 2 pounds russet or Yukon Gold potatoes, peeled and cubed
02 - 1 medium red bell pepper, finely chopped
03 - 1 medium jalapeño, seeded and finely chopped
04 - 2 green onions, thinly sliced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1/2 cup whole milk, warmed
07 - 4 tablespoons unsalted butter, divided
08 - 1 cup shredded cheddar cheese
09 - 1/4 cup sour cream
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon kosher salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - Extra sliced green onions (optional)
# How To Make:
01 - Place the cubed potatoes in a large pot and cover with cold, generously salted water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are fork-tender, approximately 12 to 15 minutes. Drain thoroughly and set aside.
02 - While the potatoes cook, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the red bell pepper, jalapeño, green onions, and garlic. Sauté until the vegetables are softened and fragrant, about 4 to 5 minutes. Remove from heat and reserve.
03 - Return the drained potatoes to the pot. Add the remaining butter and pour in the warm milk. Using a potato masher or hand mixer, mash until smooth and creamy, working to your desired consistency.
04 - Fold in the sautéed vegetable mixture, shredded cheddar cheese, sour cream, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until all ingredients are evenly distributed and the cheese has fully melted into the potatoes.
05 - Taste the finished mash and adjust salt, pepper, or chili powder to your preference. For additional heat, consider adding a pinch of cayenne pepper or retaining some jalapeño seeds in the sauté.
06 - Transfer the mashed potatoes to a warm serving bowl. Garnish generously with chopped fresh cilantro and additional sliced green onions if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The smoky cumin and paprika transform ordinary potatoes into something that tastes like a celebration sidled up next to your favorite taco.
- Creamy, cheesy, and just spicy enough to keep you going back for another bite without overpowering the table.
02 -
- Do not skip draining the potatoes completely because even a little leftover water will make the final dish runny instead of lush.
- Adding cold milk to hot potatoes is the fastest way to end up with a gluey texture, so always warm it first.
03 -
- Sauté the vegetables a little longer than you think is necessary because the slight caramelization on the bell pepper adds a sweetness you cannot get any other way.
- Shred your own cheese from a block instead of using pre shredded because the anti caking coating on bagged cheese keeps it from melting smoothly into the potatoes.